The Cooking of Greece by Matthew Locricchio

Author:Matthew Locricchio
Language: eng
Format: mobi, epub, pdf
ISBN: 9780761417293
Publisher: IB Dave's Library
Published: 2004-10-15T07:00:00+00:00

• Cut the lemon in half and squeeze out the juice through a small hand strainer to catch any seeds.

• Measure ¹⁄³ cup lemon juice and add to the potatoes.

• Now add the salt, dried oregano, and black pepper.

• Toss well to combine all the ingredients.

Cook!

• Lightly coat a 13 x 9-inch baking pan with a teaspoon of olive oil.

An ovenproof glass or metal pan will work best.

• Place the potatoes in the pan and spread them evenly into a single layer with a spoon.

• Pour the stock or water over the potatoes, place pan in the oven, and bake the potatoes for 30 minutes.

• Open the oven door and, using a spatula or metal spoon, give the potatoes a stir. If they seem too dry, add a little more stock or liquid, but no more than ¹⁄ ³ cup.

• Close the oven door and roast the potatoes another 30 minutes.

They should be golden brown and tender.

• Serve hot.

Ve g e t a b l e s 4 9

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Zucchini Simmered in

Milk and Feta Cheese

Kolokythakia sto Gala

The northwestern region of Epirus, in the shadows of the Pindus Mountains, is rich with history, and known for its shepherd’s cuisine. Large amounts of rain produce pastures that provide excellent grazing for the goats and sheep who feed on it and the milk from the region is prized.

Many believe the feta cheese from there is some of the best in the country. The traditional recipes here are simple and basic, but remarkably delicious. Try this one alongside baked fi sh with bread crumbs (page 68).

Here’s a great example of how good simple Greek cooking can be.

S e r v e s 4

Ingredients

6 green onions

½ pound Greek feta cheese

6 to 8 sprigs of Italian flat-leaf parsley plus 2 tablespoons salted butter

extra for garnish

2 tablespoons extra-virgin olive oil (preferably Greek) 4 zucchini (about 1 ½ pounds)

1 ½ cup whole milk

½ teaspoon salt

¼ teaspoon ground nutmeg

On your mark . . .

• Wash the green onions. Remove the root end and any dark leaves. Chop them, both the white part and about 3 to 4 inches of the green sections, into small pieces and set aside.

• Wash the parsley, shake off the excess water, chop, measure ½

cup, and set aside.

• Wash the zucchini very well to remove any sand, then cut into ¼-inch slices, measure about 4 cups, and set aside.

Get set . . .

• Crumble the feta cheese into small chunks into a bowl and set aside.

50 T H E COOK I NG OF GR E ECE

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Cook!

• In a 4-to-5 quart saucepan melt the butter and olive oil together over medium heat.

• Add the green onions and parsley and cook uncovered for 8 to 10

minutes or until the onions are soft. Stir frequently to evenly cook the onions.

• Add the zucchini and salt and carefully stir the zucchini well to combine with the onions.

• Continue to cook at a soft boil for 6 to 8 minutes or until most of the liquid in the pan has cooked away.

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